KR102277356B1 - Method for manufacturing sauce with abalone viscera and sauce manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing an abalone viscera sauce and a sauce manufactured thereby. More specifically, the method comprises the following steps: steaming abalone viscera with an Ailanthus altissima extract; pulverizing the steamed abalone viscera into a paste state; adding an Ailanthus altissima extract to the pulverized abalone viscera paste to heat the paste; adding and mixing oligosaccharide and moringa powder into the heated paste; and adding lactic acid bacteria to the mixed paste to age the paste. According to the present invention, the abalone viscera sauce does not have fishy smell at all and provides excellent flavor and the high content of functional substances is high, thereby providing an advantage of helping maintenance of health of an eater. In addition, the method provides an advantage of increasing utilization of abalone viscera.

Description

Manufacturing method of abalone intestine sauce and sauce by the method {METHOD FOR MANUFACTURING SAUCE WITH ABALONE VISCERA AND SAUCE MANUFACTURED BY THE SAME}

The present invention relates to a method for producing abalone intestines sauce and a sauce by the method, and more particularly, to abalone intestines sauce with excellent sensory properties by removing the fishy smell of abalone intestines using leathery tree extract, moringa powder and lactic acid bacteria. It relates to a method for manufacturing and a source by the method.

Abalone is one of the functional aquatic products that have been highly prized in Korea, China, and Japan for a long time, and its market value is very high and contains various nutrients. Abalone is particularly rich in protein and vitamins, and has been treated as a high-quality aquatic product since ancient times, and has excellent effects on skin beauty, nourishment, postpartum care, and weak constitution, so it is used not only for food but also for medicinal purposes.

Such abalone consists of skin, meat, and intestines, and only abalone meat is mainly used for processing.

Abalone intestines contain many functional substances and carotenoids active ingredients that have a large amount of antioxidant activity, angiotensin-converting enzyme activity inhibitory activity, nitrite scavenging activity, antithrombotic effect, etc., compared to abalone meat, and thus have beneficial effects on the human body. have. However, the abalone offal has a strong fishy smell and taste, and thus has low preference, and is therefore treated as a by-product.

Methods of processing such abalone intestines with salted fish and processing them into beverages have been proposed, but the method of processing into beverages has poor taste due to poor sensory characteristics, and the consumption of only processing with salted fish is sluggish. In addition, there is a need for a method that can be used as a variety of processed foods.

KR 10-1346617 B1 KR 10-1181716 B1 KR 10-1832416 B1 KR 10-1445376 B1

Accordingly, an object of the present invention is to provide a method for manufacturing an abalone viscera source for increasing the utility of abalone viscera and a sauce by the method.

In addition, an object of the present invention is to provide a method for producing an abalone viscera sauce having no fishy smell, excellent sensory preference, and excellent nutritional value, and a sauce by the method.

The manufacturing method of the abalone offal sauce of the present invention for achieving the above object includes the steps of: steaming the abalone offal with a leathery tree extract, grinding the steamed abalone offal to make a paste, and the pulverized abalone offal It is characterized in that it comprises the steps of adding and heating the leathery tree extract to the paste, adding and mixing oligosaccharides and moringa powder to the heated paste, and adding lactic acid bacteria to the mixed paste and aging it. .

After the step of aging by adding lactic acid bacteria to the mixed paste, it characterized in that it further comprises the step of mixing the aged paste and red pepper paste in a weight ratio of 1:0.5 to 1.5.

After the step of adding and heating the leathery tree extract to the pulverized abalone viscera paste, it characterized in that it further comprises the step of heating and adding cooking alcohol to the heated paste.

And the abalone intestine sauce according to the present invention is characterized in that it is manufactured by the above method.

The method for manufacturing the abalone intestine sauce according to the present invention and the sauce by the method have no fishy smell at all, have excellent flavor, and have a high content of functional substances, which can help maintain the health of consumers. In addition, there is an advantage that the utilization of the abalone intestines can be increased.

1 is a view showing the manufacturing process of the abalone intestine sauce according to the present invention

Hereinafter, the present invention will be described in detail.

The biggest feature of the present invention is that the sauce is prepared using abalone intestines, a by-product that is thrown away, but by using leather tree extract, moringa powder and lactic acid bacteria to completely remove the fishy smell peculiar to abalone intestines, sensory palatability and nutritional value are increased. It's about providing an excellent source. In addition, it is characterized by increasing the utilization of abalone intestines.

The manufacturing method of the abalone viscera source according to the present invention includes the steps of steaming the abalone viscera with a leathery tree extract, grinding the steamed abalone viscera into a paste state, and the pulverized abalone viscera as shown in FIG. It characterized in that it comprises the steps of adding and heating the extract of leathery tree to the internal paste, adding and mixing oligosaccharides and moringa powder to the heated paste, and adding lactic acid bacteria to the mixed paste and aging it. do.

Hereinafter, the present invention will be described in detail step by step with reference to FIG. 1 .

Step of steaming abalone intestines with leatherwood extract

First, the abalone is peeled to separate the abalone meat and the abalone intestines. In the present invention, since only abalone intestines are used, abalone meat is separately consumed or processed.

Next, prepare a steamer, put the leathery tree extract at the bottom of the steamer, put a sieve net, put the abalone intestines on the sieve net and cover the lid, then heat and steam for 3 to 7 minutes.

Leather wood has a unique scent, rich in vitamins, calcium, magnesium, protein, etc., has antibacterial and anti-inflammatory properties, promotes metabolism, and strengthens immunity. In the present invention, the leathery tree extract effectively removes the fishy smell of abalone intestines, as well as serves to add various active ingredients to the abalone intestines.

If the extract is extracted using water as a solvent, the extraction method is not limited, but 10 to 30 times by weight of water is added to the leaves of the leather tree by weight, and heated at 60 to 100° C. for 10 minutes to 12 hours. Then, it can be prepared by filtration.

Grinding the steamed abalone intestines to make a paste

Next, the steamed abalone intestines are crushed to be in a paste state. This is pulverized for production as a sauce, and does not limit the pulverized particle size.

At the time of crushing, garlic and ginger can be added together and crushed, and the garlic and ginger also remove the fishy smell of abalone intestines and serve to improve flavor.

The garlic and ginger may be used in an amount of 5 to 15 parts by weight of garlic and 3 to 7 parts by weight of ginger based on 100 parts by weight of the steamed abalone intestines. Hereinafter, 'parts by weight' is based on 100 parts by weight of the steamed abalone intestines.

Adding and heating the leatherwood extract to the pulverized abalone viscera paste

Then, 5 to 15 parts by weight of the leathery tree extract is added to the pulverized abalone gut paste and heated. At this time, the heating does not limit the temperature and time, and it is sufficient to proceed while stirring until the moisture in the abalone viscera paste is sufficiently evaporated. This is to remove the fishy smell from the intestines of abalone with moisture, and to catch the fishy smell one more time with the leather tree extract.

Here, the manufacturing method of the extract of the leathery tree is the same as described above.

Mixing by adding oligosaccharide and Moringa powder to the heated paste

Next, 4 to 8 parts by weight of oligosaccharide and 5 to 15 parts by weight of moringa powder are added to the heated paste and mixed. In addition, optionally, 5 to 15 parts by weight of sesame seeds are further mixed.

The oligosaccharide is used to preserve the taste and flavor of the sauce and to be used as food for intestinal lactic acid bacteria, and the moringa powder provides various nutrients, removes fishy smell, and gives taste and aroma to significantly improve sensory preference used to do

The Moringa (Moringa) contains 9 essential amino acids, as well as blood sugar and cholesterol control, antibacterial, anti-inflammatory, anti-cancer, and has the effect of increasing immunity. In particular, Moringa leaves are rich in vitamins, inorganic salts, amino acids, beta-carotene, omega 3 and omega 6 fatty acids, rhamnose, and antioxidants such as polyphenols. In the present invention, it is most preferable to use the dried and pulverized powder of the leaves of Moringa, but flowers, roots, bark, etc. may be used.

At this time, in order to prevent moisture generated due to the mixing of the oligosaccharides, the oligosaccharides are first mixed, then heated to completely evaporate the moisture, and the Moringa powder may be mixed therewith again, but the implementation is not limited.

A step of aging by adding lactic acid bacteria to the mixed mixture

Next, by inoculating the mixed mixture with lactic acid bacteria and aging at 20 to 27° C. for 40 to 60 hours at a low temperature, the fishy smell of the abalone intestine is completely removed, and the taste and digestibility of the sauce are enhanced.

Here, as the lactic acid bacteria, it is most preferable to use Pediococcus Pentosaceus isolated from kelp kimchi, but it is not necessarily limited thereto. However, Pediococcus Pentosaceus has the best effect of removing fishy smell from the intestines of abalone among lactic acid bacteria. At this time, the inoculation amount of the lactic acid bacteria is not limited, and it is sufficient to inoculate 3 to 7 parts by weight of the culture medium ^{, for example, the strain is 1.0×10 5} to 1.0×10 ^{9 CFU/g.}

And after the matured sauce is sealed in a container, refrigerated storage and distribution.

The abalone viscera sauce of the present invention prepared as described above has no fishy smell peculiar to abalone viscera, has excellent taste and aroma, and thus has excellent sensory preference, and has the advantage that it can be manufactured at a low price because abalone meat is not used at all. In addition, the content of functional ingredients is also high due to the use of leather tree extract, moringa, lactic acid bacteria, etc., which has the advantage of helping consumers maintain their health.

On the other hand, after the step of aging by adding lactic acid bacteria to the mixed mixture, the step of mixing the aged paste and red pepper paste in a weight ratio of 1:0.5 to 1.5 may be further included. When the red pepper paste is further mixed, it can be suitably used as a sauce such as bibimbap, and there is an advantage in that the sensual preference is further increased for those who prefer spicy taste.

In addition, after the step of adding and heating the leathery tree extract to the pulverized abalone viscera paste, it may further include the step of heating and adding 5-15 parts by weight of cooking alcohol to the heated paste. The cooking alcohol removes the fishy smell of the intestines of abalone, as well as serves to enrich the umami taste, and the like may be used as an example.

In this case, the heating is sufficient as long as the moisture evaporates, and there is no limitation on the temperature and time.

In addition, in the present invention, in order to more completely remove the fishy smell, in the step of adding and heating the abalone extract to the pulverized abalone viscera paste, 5 to 15 parts by weight of the extract is added together with the abalone extract and heated. can

The above-mentioned vegetables have a spicy flavor, and when the extract is used, it is possible to significantly increase the umami taste while removing the fishy smell of the intestines of abalone.

In the method for preparing the extract of mulberry, 10 to 30 times by weight of water is added to the forage of mulberry, heated at 60 to 100° C. for 10 minutes to 12 hours, and filtered, but this is by way of example. The extraction method is not limited.

In addition, in the present invention, in the step of steaming the abalone offal with a leathery tree extract, it can be steamed by further adding water chestnuts together with the abalone offal.

The water chestnut is used by removing the skin, and when it is steamed together with the abalone intestines, it absorbs the fishy smell and odor of the abalone intestines to make the taste of the abalone intestines clean.

At this time, it is sufficient to use the water chestnut so that the abalone intestines and the water chestnut are about 1:0.2 to 0.5 parts by weight, and the steamed chestnut is removed without using it.

Hereinafter, the present invention will be described in more detail through examples.

(Example 1)

After peeling the abalone to separate the abalone meat and abalone intestines, the separated abalone intestines were washed. Then, 1 kg of leathery tree extract was put at the bottom of the steamer, and a sieve was placed on the sieve, and then 1 kg of washed abalone intestines was placed on the sieve, and then steamed at 100° C. for 5 minutes.

Next, 1 kg of the steamed abalone intestines, 100 g of peeled garlic, and 50 g of peeled ginger were put in a blender and pulverized for 60 seconds to make a paste.

Then, the paste was put in a pot, 100 g of extract of leathery tree was added thereto, and then heated at 80 to 100° C. for 12 minutes while stirring to remove moisture. Next, 60 g of oligosaccharide was added thereto, and then heated to 80 to 100° C. for 1 minute, and 100 g of moringa powder was added and mixed.

Next, 50 g of the lactic acid bacteria culture solution was added to the paste mixed with the Moringa powder, and aged at 25° C. for 48 hours to prepare a sauce.

At this time, the extract of leather tree was prepared by adding 3L of water to 150 g of dried leaves of leather tree, heating at 80 to 100° C. for 6 hours, and filtration, and the Moringa powder was prepared by pulverizing dried leaves of Moringa into 200 mesh , The lactic acid bacteria culture medium is inoculated with Pediococcus Pentosaceus (KFCC 11661P) strain in 100 ml of MRS liquid medium (MRS broth, Difco, USA) at 1% (w / v), 37 ° C. and 24 hours in an incubator with 100 rpm conditions. It was prepared by culturing. At this time, the number of bacteria in the culture medium was about 1.0×10 ⁶ CFU/g.

(Example 2)

It was carried out in the same manner as in Example 1, but 100 g of cooking alcohol was added to the paste heated by adding the extract of the leathery tree, and heated at 80 to 100° C. for 3 minutes.

(Example 3)

It was carried out in the same manner as in Example 2, except that red pepper paste was mixed in the final aged aged product in a 1:1 weight ratio.

(Example 4)

The same procedure as in Example 2 was performed, except that 300 g of water chestnuts from which the skin was removed along with the abalone intestines during the steaming were placed on a sieve and steamed together. 100 g of the extract was added and heated.

At this time, the extract was prepared by adding 1 L of water to 50 g of radish root, heating at 80 to 100° C. for 3 hours, and then filtration.

(Comparative Example 1)

After peeling the abalone to separate the abalone meat and abalone intestines, the separated abalone intestines were washed. Then, 1 kg of water was put at the bottom of the steamer, a sieve was placed, and 1 kg of washed abalone intestines was placed on the sieve, and then steamed at 100° C. for 5 minutes.

Next, 1 kg of the steamed abalone intestines, 100 g of peeled garlic, and 50 g of peeled ginger were put in a blender and pulverized for 60 seconds to make a paste.

Then, the paste was placed in a pot and heated at 80 to 100° C. for 12 minutes while stirring to remove moisture. Next, 60 g of oligosaccharides were added thereto, and then heated at 80 to 100° C. for 1 minute to prepare a sauce.

(Comparative Example 2)

It was carried out in the same manner as in Comparative Example 1, except that when the abalone intestines were steamed, a leathery tree extract was used instead of water, and 100 g of the leatherywood extract was put into a pot containing the paste and heated. At this time, the extract of the leathery tree was prepared in the same manner as in Example 1.

(Comparative Example 3)

The same procedure as in Comparative Example 1 was performed, except that 100 g of Moringa powder was mixed in the prepared sauce. At this time, the moringa powder was prepared in the same manner as in Example 1.

(Comparative Example 4)

It was carried out in the same manner as in Comparative Example 1, but the prepared sauce was inoculated with lactic acid bacteria and aged. The inoculation and aging of the lactic acid bacteria were carried out in the same manner as in Example 1.

(Test Example 1)

Sensory evaluation was performed on the palatability of the sauces prepared in the Examples and Comparative Examples. In the sensory evaluation, a total of 30 people, each consisting of 15 males and females, were used as sensory evaluation agents to taste the sauces obtained in each of the Examples and Comparative Examples, and then to score based on the following criteria, and the score The average points of are shown in Table 1 below. (Results are shown as the average of three experiments, and the average is rounded to three decimal places.)

<Based on score>

5 points: Very good. 4 points: Excellent.

3 points: average. 2 points: bad.

1 point: Very bad.

{However, in the case of an unusual odor (fishy smell), the higher the score, the higher the score.

Test Example 1 Results division flavor Unusual odor (fishy smell) sensual sign Example 1 4.05 3.91 4.02 Example 2 4.08 4.02 4.06 Example 3 4.13 4.18 4.16 Example 4 4.48 4.72 4.61 Comparative Example 1 1.23 1.01 1.18 Comparative Example 2 2.21 2.53 2.42 Comparative Example 3 2.18 1.49 1.72 Comparative Example 4 2.23 2.05 2.17

As shown in Table 1, Examples 1 to 4 all had no fishy smell characteristic of abalone intestines, and had excellent taste, so that the overall preference was high. could check

As mentioned above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments and should be construed according to the appended claims. In addition, those skilled in the art will understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

The step of steaming the abalone intestines with leather tree extract,
pulverizing the steamed abalone intestines into a paste state;
The step of adding and heating the leatherwood extract to the pulverized abalone viscera paste;
adding and mixing oligosaccharides and moringa powder into the heated paste;
Method for producing an abalone intestine sauce comprising the step of aging by adding lactic acid bacteria to the mixed paste.
According to claim 1,
After the step of aging by adding lactic acid bacteria to the mixed paste,
Method for producing abalone intestine sauce, characterized in that it further comprises the step of mixing the aged paste and red pepper paste in a weight ratio of 1:0.5 to 1.5.
According to claim 1,
After the step of adding and heating the leatherwood extract to the pulverized abalone viscera paste,
The method of manufacturing an abalone intestine sauce, characterized in that it further comprises the step of heating and adding cooking alcohol to the heated paste.
The abalone intestine sauce, characterized in that it is prepared by the method of any one of claims 1 to 3.

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